Chicken Pot Pie With 2 Crusts Recipe #111777
This is old-fashioned, from scratch, comfort food. This has been a family favorite for years. I like to take this to other families when they are in need of a meal. It's always a winner. I like making it with leftover turkey, too! I often add some cooked diced potatoes.
by Charmie777
1¼ hours | 30 min prep
SERVES 6
- 1/3 cup margarine or butter
- 1/3 cup flour
- 1/3 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 cups cut up cooked chicken
- 1 (10 ounce) package frozen mixed vegetables
- 2 prepared pie crusts (1 top crust and 1 bottom crust)
- Heat butter over low heat until melted.
- Blend in flour, onion, salt and pepper.
- Cook over low heat, stirring constantly until smooth and bubbly.
- Remove from heat.
- Stir in broth and milk.
- Heat to boiling; stirring constantly. Boil and stir one minute.
- Stir in chicken and veggies. (Add in 1 - 2 diced cooked potatoes if you like!).
- Reserve.
- Line pie plate with prepared bottom crust.
- Pour in filling.
- Top with top crust. Cut slits in center to vent. Flute edges.
- Cook uncovered in 425°F oven until crust is brown; approximately 30-35 minutes.
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5 stars